on 12/09/00 20:03, Philip Thrift at [log in to unmask] wrote:

> This is a very good point. I cook all my meat in a glass casserole
> dish with thin (< 1 inch thick) cuts of meat flattened out
> (boneless chicken breast, thighs, porloin, ribeye, fish, ...).
> Just some spices (do not add water!).
> Always comes out juicy and delicious.

Do you use a glass casserole especially for that effect, or it just
happens
to be what you have around?

I don't have the budget for very thick, quality meats, and I wonder
how to
cook my ridiculously cheapo meat in a tasty way.

:Medusa:
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